Making these candy cane cupcakes made me feel like such a kid. In a good way.
It’s such a simple recipe and the decorating was so festive and fun!
The recipe is for vegan chocolate cupcakes (I made one batch gluten-free and one batch ordinary – both turned out wonderfully) with vegan vanilla buttercream frosting (you would never guess it’s vegan) and some crushed candy canes sprinkled on top. Delicious!!
Chocolate Candy Cane Cupcakes (Vegan with Gluten-free Option)
Yield:
10
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
An easy, allergen-free, kid-friendly and inexpensive festive treat!
Ingredients
Chocolate cupcakes
- 180 g / 1 ½ cups self-raising flour, I also made a batch using equal amounts of gluten-free flour, I used Doves Farm Self Raising, which turned out wonderfully
- 230 g / 1 cup caster sugar
- 30 g / ¼ cup cocoa powder
- A pinch of salt
- 80 ml / ⅓ cup vegetable oil
- 240 ml / 1 cup almond milk or dairy-free milk of your choice
- 1 tsp vanilla extract
- 1 tsp cider vinegar
Buttercream frosting
- 140 g / ⅔ cup good-tasting vegan butter, I used 'Pure' soy
- 1 tsp vanilla extract
- 280 g / 2 ¼ cups confectionery icing sugar
- Candy canes
Instructions
- Preheat oven to 170c (350f) and line a muffin / large cupcake tin with 10 paper liners.
- In a large bowl, stir together the flour, sugar, cocoa powder and salt.
- In a separate smaller bowl, whisk the oil, milk, vanilla and vinegar together. Combine with the dry ingredients and mix until smooth.
- Pour the batter into the cupcake cases, distributing evenly. Bake for 20 minutes or until a skewer inserted into the centre of the cupcakes comes out clean.
- Leave to in the tin for 5 minutes and then transfer to a cooling rack, leaving the cupcakes to cool down completely before icing.
- To prepare the buttercream icing, cream the butter and vanilla together in a stand mixer. Gradually add the icing sugar, 1 tbsp at a time, until a smooth, fluffy buttercream frosting is made.
- Crush the candy canes either by bashing them with a rolling pin inside a ziplock bag or using a food processor.
- Once the cupcakes are fully cooled, pipe buttercream on top and sprinkle on some crushed candy cane.
- These can be kept in the refrigerator for up to 3 days. Enjoy!
June Burns says
Wow those look amazing! I love candy canes, these cupcakes sound like a terrific way to eat them :)
Vicky says
These look beautiful Aimee, you wouldn’t think the photos were taken in low light conditions with the special unit! These short days are a pain aren’t they for taking photos!
Kelly - Life Made Sweeter says
I was drooling over these cupcakes as soon as I saw them on IG! They look absolutely beautiful!! I hear ya on finding the time and enough light to photograph your recipes, I think the photos look gorgeous! Hope you had a wonderful holiday season and Happy Happy New Year, Aimee!! xo
Kristi @ Inspiration Kitchen says
I love these cupcakes Aimee! Such a great way to use candy canes. I always have a lot left over after Christmas, so having a great way to use them is awesome! Happy 2015!
Jess @ whatjessicabakednext says
These cupcakes are stunning, Aimee! Love the candy cane and chocolate, amazing flavours that go so well together! Happy New Year!